| Servings |
Ingredients
- 1 to 2 cups water adjust as the pasta cooks
- 1/2 lb imported Italian spaghetti
- 2 cups good red sauce
- 1-2 cloves peeled garlic thinly sliced
- 1/4 onion thinly sliced
- 1/4 cup extra virgin olive oil
- Salt to taste
- grated parmesan or pecorino to taste
Ingredients
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Instructions
- Pick a skillet that allows your long pasta to lay flat. If you use a larger diameter skillet you will need more water, but the larger surface will allow for faster evaporation so it all works out. You can also break the pasta in half (gasp!) if you only have smaller pans.
- Put the water in the pan. Then the pasta, the sauce and all your other ingredients. Try not to feel like you are sinning.
- Turn the heat on so that the water starts to boil. Gently move the pasta around in the boiling liquid so that all the ingredients mix with the water. Adjust the heat so it never goes below a lively simmer. It's very important to cook the starch properly.
- As the hot liquid penetrates the pasta it will soften. As it does keep it moving around the pan. You'll notice that the liquid toward the edges of the pan will thicken first, so keep it in play. Stir it back into the center.
- And then like magic the liquid has penetrated the pasta enough to cook it through. And it turns into sauce thickened with the pasta starch and the noodles are perfectly coated.
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